Fudgy Salty Brownies
These are the brownies.
The. Brownies.
Sure, it takes three bowls, but look at that fudgy layer under that crispy layer!
And yeah, I added salted caramel sauce. It was the next logical step. If I’d had ice cream, I’d have done that too.
HOWEVER! These brownies are more than capable of standing on their own.
No extra flair needed.
Bowl #1
Bowl #2
Bowl #3
And done!
Fudgy Salty Brownies
1 cup butter
1 (heaping) cup chocolate chips
1 1/4 cup flour
1 tsp baking powder
2 tbsp cocoa powder (I have used both Dutch processed and dark chocolate with great success)
3/4 tsp salt
2 cups sugar
4 eggs
2 tsp vanilla extract
1 tsp extra course-grained salt for finishing
Preheat the oven to 350F, then grease an 8×8″ pan and line it with parchment paper.
Add about three inches of water to a sauce pan. Then place a heat-safe metal or glass bowl over the top, making sure that the bottom of the bowl doesn’t touch the water underneath. Turn the burner on to medium heat, and then add the chocolate chips and butter to the bowl. Stir frequently so the chocolate doesn’t burn, and melt everything together until smooth. Turn off the heat, but leave the bowl over the pan.
In another bowl, whisk or sift the flour, baking powder, cocoa and salt together.
I use my stand mixer to beat the eggs, sugar and vanilla together, but regular beaters will also do the trick. Slowly add the chocolate mixture while continuing to beat the eggs until it’s all combined. Add the dry ingredients and mix until combined. Pour the batter into your prepared pan, and sprinkle the course-grained salt over the top.
Bake for 1 hour or longer. If you insert a knife into the center of the brownies to see if they’re done, the knife will never come out clean! You sort of have to go by sight, which I know can be frustrating. I know they’re done when the brownies just barely start to pull away from the edges of the pan. Just be careful not to over bake. Allow the brownies to cool for 10 minutes in the pan, and then use the parchment paper to lift them out of the pan onto a flat surface. Allow them to cool for another 10 minutes before slicing.